Crab Mac and Cheese Stuffed Acorn Squash

What’s better than Mac and Cheese? Well, Crab Mac and cheese stuffed in an Acorn Squash! Add this to your holiday table and I guarantee your guests will be amazed!

Crab Mac and Cheese Stuffed Acorn Squash

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Ingredients

• Acorn squash- I used 4

• crab meat

• olive oil

• S+P

• Pork belly or bacon

• A few slices of bread to make breadcrumbs

• chopped thyme

• chopped Rosemary

• butter

• half an onion-sliced

• flour- I used about 1/4 cup

• pasta- I used Gigli

• whole milk 1:1

• heavy cream 1:1

• shredded white cheddar cheese

• shredded gruyere cheese

• shredded asiago

• havarti

• smoked paprika

• red chili flakes

• nutmeg

INSTRUCTIONS

1. Preheat the over to 400 degrees F.

2. Slice the tops(don’t discard them) of the squash and scoop out all the seeds. Rub the insides with olive oil, salt and pepper and add the pork belly pieces inside. Place on a baking sheet. Transfer to the oven and bake for 30 min or just until tender to touch but not falling in.

3. While the squash are baking, make the breadcrumbs; heat olive oil on a skillet on high, cut up the bread into cubes and pan fry them until they’re brown and crispy on all sides. remove from the pan and place inside a food processor along with the chopped thyme. Pulse until you get fine crumbs. Set aside.

4. Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions. Drain.

5. Melt around 4 tablespoons butter in a pan or pan or pot. when the butter has browned a bit, add the onions and cook until slightly caramelized, about 5 minutes. Add the pork belly to the pan then whisk in the flour. Reduce the heat to medium-low and let cook until it starts to bubble for 1 minute, stir to avoid burning

6. Gradually whisk in the milk and cream, mixing until combined. Raise the heat up to medium-high. Bring the mixture to a boil, mixing frequently until the sauce has thickened, Remove from the heat and stir in all of the cheese, crab meat, smoked paprika, S+P and nutmeg. Stir until the cheese is fully melted. Add the pasta and mix until it’s all well combined and the cheese has fully melted.

7. Spoon the mac and cheese into the roasted squash bowls, Sprinkle on the bread crumbs on top and transfer to the oven. Bake for 15-20 minutes or until the crumbs are golden brown and the Mac and cheese is bubbling

1. Enjoy!